3426 NOTRE-DAME OUEST MONTRÉAL, QC H4C 1P2 | 514.846.3886

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 New schedule! We are now offering brunch from Thursday to Sunday from 10am. Hope to see you soon


SPECIAL OFFER ON THURSDAY NIGHT : 3 courses menu for $35


Cardeau Crudo

Confite strawberries, apple reduction, crispy cauliflower


Stuffed Zuchinis Flowers

Brocoli, grilled rapini, peppers, red onion vinaigrette


Heirloom Tomato Salad

Dried duck ,goat milk yogurt, croutons, white balsamic


Homemade Ricotta Salad

Brussels sprout, beet, pickled carrot, anchovy vinaigrette, brown soda bread croutons



Parmesan, black olive, coriander oil 



Stanstead Rabbit

Bacon, rabiole, honey, grilled lettuce



Smoked homemade ricotta, onion nage, cipollini, parmesan


Pork Belly

Mushrooms, fava beans, celeriac, grapefruit, miso


Pan Seared Gaspésie Halibut

Mussels, peas, grilled tomato purée, crispy radish, kale


Smoked Venison

Jerusalem artichoke, black pudding cigar, Labrador tea, patty pan, cucumber



Coffee and Chocolate DessertChocolate and coffee soil, candy cap ice cream, caramelia cream


Crème Prise

Tonka bean, lemon curd, chocolate praline, celery, crispy quinoa


Caramel and Cherry

Salted caramel flan, cherry ice cream, vanilla mascarpone, aerated chocolate


Cheese Apple and honey butter, crackers


The Full Irish

Gaspor sausage, fried egg, back bacon, black pudding, milk-fed piglet liver, Colcannon, grilled tomato, soda bread


Smoked Fish

Scrambled eggs, apple coleslaw, crème fraîche, lime, capers, grilled bread


Sculptured Shrimp Étouffé

Poached egg, buttermilk biscuit, smoked pepper, shallot, parsley, crispy capers



Scrambled eggs, Mr.Petit veal, tomato sauce, cheddar, salsa verde, lime crème fraîche, coriander 


Lobster Guedille

Lemon confit, mint, Mujol caviar, milk bread, potato, greens





Homemade goat yogurt, Gaudreau warm honey, fresh fruit

12(Small 6)

Homemade Waffles


NutellOO or Jam

(with grilled bread $4)


Homemade Ketchup




EVOO is the collaboration of 3 young people who wish to provide a fresh, new, stylish yet casual dining experience to Montrealers. By serving contemporary french cuisine, using both traditional and modern techniques chefs Sophie Ouellet and Peter Saunders will bring you on a culinary adventure that borrows from classical French, traditional Irish and southern Mediterranean cuisines.

Using ingredients sourced both locally and seasonally and working with small production farmers located in and around the Montreal area.

At the front of house, Claudie Harvey, Maître d’hôtel, will skillfully cater to your every need with a effortless grace. Providing a service style that’s attentive, relaxed, tasteful and refined.


Peter Saunders, Sophie Ouellet and Claudie Harvey met while working together at restaurant DNA in early 2008. After quickly forming a unique and lasting friendship they realized each others talents. They often talked about their dreams of one day having a restaurant of their own. That dream has now been realized in the form of EVOO.



Dublin born and raised, Peter studied professional cookery at Dublin’s Cathal Brugha Street. From here he went on to work at Dublin’s Michelin starred l’Écrivian. Peter held the position of chef de parti in l’Écrivain. Here he worked primarily on pastry and discovered his love for bread making. After 18 months at l’Écrivian Peter left Ireland for a one year working holiday in Canada. Soon after he landed in Montreal, Peter realized he was in a city that he loved. He is now a Canadian permanent resident.

In April 2008 Peter started working in Derek Dammanns DNA. He held the position of chef de parti for three and a half years before leaving to be the sous chef at Stelio Perpmbelon’s Sinclair, eventually going on to become the chef de cuisine.

In early 2012 Peter started planning to open his own restaurant with Sophie Ouellet and Claudie Harvey and in July 2012 EVOO was born.



Raised in Lac-St-Jean, Claudie Harvey grew up in a village where her parents ran a grocery store, which brought her, at a very young age, to take her first steps into the world of work. At 19 years old, she decided to leave Quebec to explore Canada. Her journey lead her  to Whistler, British Columbia, where she worked as a waitress in an organic  bistro.

Passionate for the tourism and the restaurant industry, she came back to Quebec to study at the Institut de Tourisme et d’Hôtellerie du Québec in international hotel management. During her studies, she worked in food service at DNA restaurant and Burgundy Lion. In summer 2010, she did an internship at a resort in Jamaica to improve her experience in various departments of hotel management. Finally, she completed her diploma with an internship in the sales departement at the Westin Montreal, where she worked , after graduation, for more than a year, as a housekeeping supervisor.

In early 2012 Claudie joined forces with her friends and ex-colleagues Sophie Ouellet and Peter Saunders and by July of that same year EVOO was born.



After completing a Bachelor of Music at the University of Montreal, Sophie Ouellet decided to temporarily put aside her saxophone to pursue her passion: cooking.

She enrolled in the school kitchen ITHQ and completed her diploma in French cuisine followed by a specialization in pastry. She soon began working in some of Montreal’s most recognized restaurants: Les Chèvres et le chou, Bronte, and finally at DNA where she spent three and a half years as Sous Chief alongside Derek Dammann.

In winter 2010, she won first place in the contest “Toqué des fromages d’ici” at the Montreal High Lights Festival. This paved the way for her trip to Melbourne, Australia, where she worked with Shannon Bennett at Vue de Monde restaurant. Upon her return, she made a stopover in Paris for an internship with Jacques Genin, renowned pastry chef. This trip was a turning point in her career and her desire to open her own restaurant was now no longer an option but an undeniable outcome. Finally back, the restaurant Sinclair at Hotel St-Sulpice allowed Sophie to reconnect with the kitchen in Montreal, holding the position here as chef de cuisine. It was now time to take the plunge and in July 2012, with Claudie Harvey and Peter Saunders at her side, they opened EVOO, where they will serve cuisine soignée.


Canada’s Best New Restaurants of 2013

The brainchild of three first-time restaurateurs - Peter Saunders, Sophie Ouellet and Claudie Harvey - who met while working in the acclaimed former DNA kitchen, EVOO ushers in a modern, stylish-yet-casual dining experience to Montrealers.

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EVOO for Brunch in St-Henri

I’ve been hearing quite a bit about EVOO since it has been open. The most recent article on this resto was the inclusion in a New York Times write up on St-Henri. Not bad. Reading up on their webpage, the team behind the restaurant is pretty impressive with all three doing time at the late DNA and other restaurants such as Sinclair, and Burgundy Lion.

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A Creative Buzz Charges a Montreal Neighborhood

Heavy industry sustained the southwest Montreal neighborhood of Saint-Henri for more than a century. But after most factories shut down in the mid-1900s, Saint-Henri was left a gritty district of discount shops and greasy spoons whose main attraction was the Atwater Market farmers’ bazaar. Now, Saint-Henri’s low rents are drawing young creative types...

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8 restos de brunchs originaux

EVOO Cuisine Soignée propose depuis peu de sustenter les estomacs dans Saint-Henri. Le soir, on y sert une cuisine française fusion qui, lors du brunch, se décline en plat de saucisses, d’œufs, de bacon, de boudin noir, de foie de porcelet et de pain, en assiette composée de jambon de porcelet de lait, d’épinards, de béchamel et de cheddar ou en plat de crevettes sautées, d’œufs pochés et de poivrons rouges. ...

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Haute Cuisine with a Whole Lotta Heart at EVOO

Sometimes, when you walk into a restaurant for the first time, you can just tell that it’s a labour of love. And that was Peter Saunders’ goal in opening EVOO alongside partners Sophie Ouellet and Claudie Harvey, who met working in the kitchen at the now defunct DNA.“We wanted to open a place that we would want to go and eat, a place for fine dining but in a more casual atmosphere.

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Les bonnes fourchettes

Cet établissement va assurément devenir un grand restaurant, avec ces trois jeunes qui arrivent du resto DNA et qui semblent avoir très bien appris. On y offre une cuisine simple, comme le cigare aux choux au lapin, l’oeuf croustillant ou encore le surprenant, surtout en ce moment, carpaccio de cheval.

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No upcoming events but stay tuned.


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Mon – Tue : Closed

Wed: Supper from 6:00pm to 10:30pm

Thu – Sat : Brunch from 10:00am to 2:00pm – Supper from 6:00pm to 10:30pm

Sun : Brunch from 10:00am to 3:00pm

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